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    • Magazines

    • so good.. #7 January 2012
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      So Good

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      sku: 10357

      SO GOOD.. #7 JANUARY 2012

      Magazine of Haute Patisserie so good.. #7 January 2012 is part of the do goo.. biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. Examples of some...

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    • SO GOOD.. #18 JULY 2017 SO GOOD.. #18 JULY 2017
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      So Good

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      sku: 10410

      SO GOOD.. #18 JULY 2017

      So Good.. Pastry Magazine. So Good.. #18 July 2017 is part of the so good.. biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. From the cover of...

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    • TRUE BREAD BY JOAQUÍN LLARÁS TRUE BREAD BY JOAQUÍN LLARÁS
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      sku: 10284

      TRUE BREAD BY JOAQUÍN LLARÁS

      Professional Guide To Breads & Enriched Doughs. True Bread by Joaquín Llarás is divided into a very extensive introduction in which the main ingredients of bread are studied and another part devoted to the basic preparation...

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    • SO GOOD.. RECIPES 2 SO GOOD.. RECIPES 2
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      So Good

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      sku: 19896

      SO GOOD.. RECIPES 2

      So Good..Collection.  Looking to take your culinary skills to the next level? So Good.. Recipes 2 is your ultimate companion in the kitchen, packed with mouthwatering dishes that are both impressive and achievable. So Good.. Recipes 2 includes...

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    • SO GOOD.. #20 JULY 2018 SO GOOD.. #20 JULY 2018
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      So Good

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      sku: 19952

      SO GOOD.. #20 JULY 2018

      So Good.. Pastry Magazine Issue 20. Calling all baking enthusiasts! Elevate your dessert repertoire with the So Good.. #20 July 2018 issue of the highly acclaimed pastry magazine. Packed with over 100 inspiring recipes and expert tips, this issue is...

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    • APICIUS MAGAZINE 29 APICIUS MAGAZINE 29
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      Apicius

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      sku: 15973

      APICIUS MAGAZINE 29

      Filled With Innovations.  ‘We wanted to reach the point where we could delve deeper into the mind of the leading figures of contemporary cuisine. And at the same time, we wanted to enhance the educational side of the publishing house,’...

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    • SO GOOD.. #23 January 2020 SO GOOD.. #23 January 2020
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      So Good

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      sku: 21179

      SO GOOD.. #23 January 2020

      Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans...

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    • SO GOOD.. #22 JULY 2019 SO GOOD.. #22 JULY 2019
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      So Good

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      sku: 20739

      SO GOOD.. #22 JULY 2019

      So Good..Pastry Magazine. Biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. So Good.. #22 July 2019 provokes a carousel of emotions that range...

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    • Apicius #32 June 2019 Apicius #32 June 2019
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      Apicius

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      sku: 20720

      Apicius #32 June 2019

      Two Projects. Two Realities. Two Truths. Because gastronomy doesn’t just work in one direction and so why shouldn’t we dedicate the 224 pages of the journal to two projects we’re fascinated by?  Edorta Lamo (Arrea!, Santa Cruz...

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    • APICIUS #23 DECEMBER 2014
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      Apicius

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      sku: 10288

      APICIUS #23 DECEMBER 2014

      A Journal Of High Cuisine, A Magazine Of Knowledge & Technique. Apicius #23 December 2014 brings together the most representative elements in international gastronomy: explanations of the latest and most compelling techniques. Close to 60...

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    • MELBA PASTRY MAGAZINE #3
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      Montagud Editor

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      sku: 20450

      MELBA PASTRY MAGAZINE #3

      A Pastry & Bread Periodical. Melba Pastry Magazine #3 is a publication dedicated to the world of high-end desserts and pastries. Focuses on presenting you with the work of the world’s best bakers, pastry chefs and creators of desserts...

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    • Apicius #24 May 2015 Apicius #24 May 2015
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      Apicius

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      sku: 10300

      APICIUS #24 MAY 2015

      Novelties, Curiosities & Great Dishes. Apicius #24 May 2015 offers contents based in the creations of prestigious chefs and the latest techniques in the gastronomic industry. Apicius pretends to show more than the mere didactic and formal...

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    • Apicius #22 June 2014
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      Apicius

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      sku: 10278

      APICIUS #22 JUNE 2014

      Knowledge & Technique Aimed At Professional Chefs & Connoisseurs Apicius #22 June 2014 brings together the most representative elements in international gastronomy: explanations of the latest and most compelling techniques, close to 60...

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    • So Good.. Recipes 3 So Good.. Recipes 3
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      So Good

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      sku: 22801

      So Good.. Recipes 3

      So Good..Collection.  So good Recipes comes back in its third volume with more than 1,800 recipes from issues 17 to 24 of so good.. magazine. So Good is the biannual publication aimed at professionals of sweet and savory pastry, the...

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    • SO GOOD.. #29 - JANUARY 2023 SO GOOD.. #29 - JANUARY 2023
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      So Good

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      sku: 23083

      So Good.. #29 January 2023

      So Good..Pastry Magazine. An issue with which, in addition to presenting the work of pastry chefs from around the world, So Good.. also wanted to raise awareness and place themselves before the mirror. They ask a question to all of those who are part of...

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    • SO GOOD.. #24 JULY 2020
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      sku: 21678

      SO GOOD.. #24 JULY 2020

      So Good #24 A crossroads between youth, boldness, and the weight of well-understood tradition. Contents includes: The will to carve out one’s own path by Joaquin Soriano. The desire to take an establishment further by Gianluca Fusto...

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    • MINI - XAVI DONNAY MINI - XAVI DONNAY
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      sku: 23381

      MINI - XAVI DONNAY

      Mini is the first great book on contemporary pastry dedicated to the small format. What we once knew as petit fours, traditionally served at the end of a menu, are thoroughly reviewed by Xavi Donnay to give them a contemporary air and explore their full...

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    • Apicius #27 December 2016 Apicius #27 December 2016
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      Apicius

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      sku: 11843

      Apicius #27 December 2016

      27th Edition, Apicius Crossed The 6000-Page Mark. "Apicius 27 wants to delve even deeper into different projects, from the most influential international ones to restaurants born from a clear desire to become a food destination. It is pure...

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    • Apicius #21 December 2013
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      Apicius

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      sku: 10253

      APICIUS #21 DECEMBER 2013

      A Journal of High Cuisine. Apicius #21 December 2013 is a magazine of knowledge and technique aimed at professional chefs and connoisseurs. It brings together the most representative elements in international gastronomy: explanations of the...

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    • Apicius #19 December 2012
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      Apicius

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      sku: 10174

      APICIUS #19 DECEMBER 2012

      Apicius Issue 19 Apicius #19 December 19 brings together the most representative elements in international gastronomy. A journal of the finest cuisine, a magazine of knowledge and technique aimed at professional chefs and connoisseurs...

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    • Apicius #03 December 2009
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      Apicius

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      sku: 10142

      APICIUS #03 DECEMBER 2009

      The Interests of Professionals & Chefs  Apicius #03 December 2019 brings together the most representative elements in international gastronomy. Explanations of the latest and most compelling techniques. Close to 60 preparations and reviews...

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    • So Good.. #30 July 2023 So Good.. #30 January 2023
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      So Good

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      sku: 23378

      So Good.. #30 July 2023

      So Good..Pastry Magazine. With this one so good.. magazine hits 30! According to numerology, which they don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but so good...

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    • APICIUS #28 JUNE 2017 APICIUS #28 JUNE 2017
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      Apicius

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      sku: 15012

      APICIUS #28 JUNE 2017

      50 Creations, 200 Dishes & 40,000 Words. Passion. Bravery. Independence. Essence. Respect. Happiness. Modesty. Effort. Persistence. Service. Generosity. Ambition. Boldness. Curiosity...

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    • PLAY SO GOOD THEMES BY SO.. GOOD
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      So Good

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      sku: 10118

      PLAY SO GOOD THEMES BY SO.. GOOD

      Creative Pastry Book Play SO Good Themes by So.. Good sees a macaroon which resembles a yo-yo, candy marbles, marzipan tennis balls, and many more amazing creations you will find in this book. Pastry, will always have a reserved space in the...

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